Mom's Pasta Broccolini with Shrimp

Pasta Broccolini with Shrimp was on my Mom's constant dinner rotation when I was a kid.  She usually made it on Friday nights as a dinner-date for her and my Dad.  I remember she would set the table with a beautiful table cloth, would light some candles, and had everything all ready to go for him when he walked in the door.  I now look forward to this meal and often try to replicate it myself.  It can be made with or without shrimp.

1 pound spaghetti, linguini, or fettuccini (whole wheat or regular)

1 pound shrimp, peeled and deveined

1 head of broccolini

Extra Virgin olive oil

4-6 garlic cloves, finely chopped

1/2 cup dry white wine

1 lemon
red pepper flakes (optional)

salt

freshly ground black pepper

freshly grated Parmigiano-Reggiano cheese

1. Bring a large pot of salted water to a boil.
2. Trim the ends off the broccolini, leaving the head in tact.  Drop the broccolini in the boiling salted water for 3-4 minutes, until bright green and tender crisp.  Remove from the boiling water, then briefly run under cold water, cut into small stalks, and set aside.  Save the boiling water to later cook your pasta in.
3. Using a large skillet, pour enough Extra Virgin Olive Oil to coat the bottom of the pan.  Turn up to medium-high heat.  Once the oil is hot, add 2-3 garlic cloves and 1 shake of red pepper flakes (if using), then add the broccolini.  Saute for 1-2 minutes, just until the broccolini is coated with the oil and garlic.  Add a scant 1/4 cup of the white wine.  Pour the broccolini and sauce into your serving bowl.
4. Cook your pasta in the boiling water from your broccolini.  Be sure to under cook it by 1-2 minutes according to the package's directions.  (For example, if the package says to cook the pasta for 10 minutes, you'll want to cook it for 8-9 minutes.  It will be under cooked but you'll finish cooking it at the end along with the broccolini, shrimp, and sauce.)
5. Add more oil to cover the bottom of the pan, the remaining 2-3 cloves of garlic, and 1 shake of red pepper flakes (if using).  Add shrimp and saute, 2-3 minutes per side, until it turns pink and is cooked through.  Pour another scant 1/4 cup of white wine and the juice of 1/2 of the lemon into the pan.  
6. Return the broccolini mixture into the pan, then add your pasta for the remaining cooking time.  Toss together with fresh black pepper.  Transfer to your serving bowl and finish with the juice of the remaining 1/2 lemon and a drizzle of Extra Virgin Olive Oil.  Serve hot with freshly grated Parmigiano-Reggiano cheese.